All posts tagged: peanut butter

If you’re in the market for a recipe that adds a few hundred extra calories to a breakfast staple for no reason other than a fondness for deliciousness, you have come to the right place. I’ve been eating this for breakfast almost every day for just over a month. The biscuits give it a cakey consistency that is either going to be very much up your street or make you hate me a little bit. Please do keep me posted. The peanut butter in conjunction with the seeds and oats make this a proper slow release energy, full until at least 11-11.30am breakfast situation. (I’m not gonna say full until lunchtime because I don’t believe that anyone is ever truly full until lunch, they’re just resisting the urge to have a Kit Kat at elevenses, which is entirely different.) The closest comparison I can give this is to the Dorset Cereals gingerbread porridge sachets – if you like those, you’ll have a lot of time for this. Serves 1: 1/2 cup porridge oats 1/2 cup …

*taps mic*.. this thing still on? If anything was going to bring your old pal Cate out of the woodwork, it was going to be Veganuary. I’ve delved into the depths of my brain LastPass folder to recover my WordPress password, I’ve dusted off my keyboard, I’ve remembered how to string a sentence together. Let’s do this. So, how’s it going? By far the easiest transition to Veganuary I’ve had to date. I don’t know if its down to the mass uptake of the challenge nationally, the delight I find in novelty of any kind or just my body’s sheer desperation for an increase in vegetables after a month of surviving on whisky and crisps, but it’s been entirely painless. I’d like to say that a widened availability of vegan products has contributed to how I’ve found my first week as it has for many others, but to be honest I’ve hardly touched them. I haven’t even gotten a Greggs vegan sausage roll down my gullet yet. I’ve rediscovered my love of food prep and signed …

Spicy peanut cabbage noodles is a simple, comforting dish that I’ve turned to a few times throughout Veganuary. It’s almost definitely an accidental bastardisation of something that already exists. If I were to hazard a guess, I’d say that Bouillon powder probably doesn’t feature heavily in Asian cooking. I use udon noodles here, but it’d be just as great with egg noodles, or flat rice noodles, or whichever noodles you happen to have to hand. The ‘straight-to-wok’ packets are really handy, cause you just chuck them in to reheat and your work is done, all in one pan. Peanut butter, chilli bean paste (or sauce, whichever you can find), bouillon powder (or a normal stock cube), cabbage and cooked noodles. One of those magic five ingredient meals that I’m hoping will become much more regular around these parts. I don’t know how available chilli bean sauce is where you are. I can only find it in Chinese supermarkets. If you have one local to you, go check it out. I love this stuff. It’s all fermenty …